Recipe

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• 2 tsp chicken bouillon granules
• 1 tbsp chopped fresh parsley
• 3/4 tsp poultry seasoning
• 4 oz diced canadian bacon
• 2 carrots (thinly sliced,, (up to 3)
• 1 celery rib (thinly sliced,, (up to 2)
• 1 small onion (thinly sliced )
• 1/4 cup water
• 6 boneless skinless chicken breast halves
• 1 (11 oz) can condensed cheddar cheese soup
• 1 tbsp all-purpose flour
• 2 tbsp sliced pimientos
• 2 tbsp grated parmesan cheese
• 1 (16 oz) package wide egg noodles (cooked, drained )

• 1 In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside.
• 2 Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion.
• 3 Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry.
• 4 Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture.
• 5 Top with remaining chicken and sprinkle with remaining seasoning mixture.
• 6 Stir soup and flour together; spoon over top. DO NOT STIR.
• 7 Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours.